3-YEAR SPECIALISED DIPLOMA

INTRODUCTION

ICA’s flagship 3-year Diploma program with specialisation options offers students a well-rounded culinary foundation in advanced cooking and pâtisserie, with an additional opportunity for specialised study in their final year. In addition to mastering chef qualifications, students choose one of three fields for an in-depth specialisation, enhancing their skill set and career versatility. These fields include Food Media Communication, New Product Development, and Professional Wine Studies & Event Coordination.

This innovative program, the only one of its kind in the world, allows students to pursue careers beyond traditional kitchens, opening doors to exciting fields such as food media, product development for global food brands, event coordination, and the world of fine wines. With ICA’s comprehensive curriculum, students graduate not only as skilled chefs but as multi-talented professionals, ready for diverse roles in the broader culinary and hospitality industries, essentially obtaining an additional qualification into which they can grow.

WHO IS IT FOR?

The 3-year Advanced Culinary Arts, Advanced Pâtisserie & Specialist Culinary Field course is perfect for the following individuals:

• Recent High School Graduates: Individuals who want to start their journey in the culinary world with an internationally recognised diploma, combining hands-on training with theoretical knowledge to prepare for a global culinary career.
• Aspiring Executive Chefs: This program is ideal for individuals with a passion for food who wish to develop the advanced skills necessary to excel in professional kitchens. Whether you dream of becoming a head chef or running your own restaurant, this diploma equips you with the expertise and hands-on experience to succeed in the competitive culinary world.
• Pâtisserie Enthusiasts: For those who are particularly passionate about baking, pastries, and desserts, this program offers in-depth training in advanced pâtisserie techniques. It’s designed for those who want to specialise in creating exquisite, high-end patisserie, offering a pathway to becoming a fine Pâtisserie Chef in top-rated restaurants or boutique pâtisseries.
• Culinary Entrepreneurs: This diploma is suited for entrepreneurs looking to start their own food-related business, whether it’s a fine dining restaurant, pâtisserie, casual establishment, catering service, food product development enterprise, private cheffing service, food industry equipment designer and supplier, culinary consultant, food media professional or professional wine and beverage specialist, the possibilities are endless. With comprehensive training in culinary arts, pâtisserie, business management, completed with an in-depth specialisation field qualification, graduates are prepared to develop their own unique culinary concepts and bring them to life.
• Future Culinary Leaders: Individuals who want to develop leadership and kitchen management skills to manage a professional kitchen, lead culinary teams, or even run their own food-related business.
• Career Changers: Newly graduated individuals from other fields looking to follow their passion and pivot into the dynamic and creative world of culinary arts and pâtisserie, seeking to acquire the skills necessary to thrive in a fast-paced kitchen or entrepreneurial setting.
• Specialist Culinary Field Candidates: The ICA 3-Year Specialised Diploma offers three specialist fields to choose from — Food Media Communication, New Product Development, or Professional Wine Studies & Event Coordination — catering to students who wish to carve out a niche in the culinary world. This program is perfect for those who want to go beyond traditional kitchen roles and explore unique opportunities within the professional culinary industry.
  
  SPEC. FIELD - New Product Developers: For those interested in the creation and development of new food products, this programme offers the perfect platform. Students gain insight into market trends, consumer preferences and product innovation, enabling them to create food products that stand out in a competitive market. Whether you're looking to work with established food brands or start your own line of products, this specialisation will give you the tools to succeed.
  
  
  
  SPEC. FIELD - Food Media and Communication Professionals: Individuals interested in food media, culinary writing, food styling, culinary photography, culinary demonstration and presentation work, the world of culinary social media or television will benefit from the ICA’s focus on food media communication as part of the specialist culinary fields. This programme helps future food media professionals understand the art of food presentation and storytelling, offering insights into the dynamic world of online and printed food journalism.
  
  
  
  SPEC. FIELD – Wine Professionals & Hospitality Events Coordinators: If you aim to work in culinary event coordination, restaurant and hospitality management, or luxury dining experiences, this programme will provide you with the knowledge and skills to plan, manage, and execute high-end culinary events, as well as oversee restaurant operations. A career in wine offers exciting opportunities for those passionate about the journey from vineyard to glass. With evolving legislation, viticulture, and vinification, the industry is full of new developments to explore. Students who followed the Professional Wine Studies specialisation course will master wine tasting and curation to create exceptional wine lists and food pairings, combining deep knowledge of both food and wine, which gives aspiring wine professionals a unique edge in the industry.
  
  

OBJECTIVES

The curriculum of the ICA 3-Year Diploma in Advanced Culinary Arts, Advanced Pâtisserie & Specialist Culinary Field aims to equip students with a comprehensive skill set and deep knowledge in various culinary disciplines. This programme is designed to foster creativity, technical excellence and leadership, preparing graduates for diverse and exciting careers in the global culinary industry. The key objectives of this diploma are:

• Master the Fundamentals and Advanced Facets of Culinary Arts: Students will acquire advanced knowledge of culinary techniques, kitchen operations, and food preparation across various cuisines. This includes traditional French techniques as well as modern culinary innovations, ensuring students have a solid foundation to excel in any culinary environment.
• Specialise in Advanced Cooking and Artisanal Practices: Whether breaking down a carcass and fabricating the meat (utilising every part of the animal in food preparation), artisan cheese making, charcuterie or food preservation, students will gain hands-on training with carefully selected produce and learn traditional and innovative methods of preserving, curing, and crafting meats, cheeses and dishes that utilize every part of a product (animal, vegetables or fruit). This comprehensive skill set emphasises sustainability and creativity, preparing students to excel in the world of fine dining and artisanal food production, with a deep understanding of culinary craftmanship from farm to table.
• Specialise in Pâtisserie and Baking: Students will develop expertise in the science and artistry of baking and pastry creation. From mastering intricate techniques for fine handcrafted chocolate and sugar confections, pastries, and plated desserts to understanding the chemistry behind ingredients, students will be able to create visually stunning and delicious works of art.
• Learn the art of menu design and planning: Understand how to balance flavours, textures and seasonal ingredients, as well as manage costs and resources effectively.
• Foster Creativity and Innovation: Throughout the program, students build on fundamental skills and techniques and once mastered, are encouraged to push the boundaries of traditional culinary practices. They will be guided to explore their creativity and bring innovative ideas to life, setting them apart as visionary culinary professionals.
• Develop Leadership and Management Skills: Students will acquire essential leadership and management skills, preparing them for roles as head chefs, kitchen managers, and culinary entrepreneurs. The program emphasizes team collaboration, kitchen operations management, and effective communication, ensuring that graduates can lead kitchen teams with confidence and professionalism.
• Acquire essential business and entrepreneurial skills:enabling students to manage or own a culinary enterprise, including financial management, marketing, and customer relations.
• Embrace Sustainability and Ethical Practices: A strong focus on sustainability runs throughout the curriculum. Students will learn about responsible sourcing of ingredients, reducing food waste, and implementing environmentally conscious practices in kitchen operations. This focus on sustainability prepares future chefs to contribute meaningfully to a more eco-friendly culinary future.
• Acquire a Global Culinary Perspective: The program exposes students to a wide range of global cuisines, cultural influences, and international culinary trends. Students will gain a broad understanding of different culinary traditions and will be prepared to work in kitchens around the world or apply global culinary concepts in local settings.
• Prepare for a Range of Career Opportunities: Graduates will leave the ICA equipped with the skills and knowledge to pursue diverse career paths, including traditional roles as chefs, pastry chefs, and restaurant managers, as well as opportunities in culinary media, product development, and professional beverage and hospitality coordination skills.
• Gain Expertise in a Specialist Field: The program offers an opportunity to specialise in one of three distinct fields, providing students with niche expertise. These three fields of expertise form a unique selling point for an industry professional. These three fields of expertise form a unique selling point for an industry professional and gives graduates a definite advantage in the workplace:
  • Food Media Communication: Food Media is an exciting concept in South Africa, following the ever-increasing trend and fascination with celebrity chefs all over the world. It is a neologism that refers to all the types of public practical chef demonstrations and food-related media professions. These professions are often based on more advanced social media know-how, public speaking, creativity, subject knowledge, self-assessment, planning and dexterity. The field itself is wide and can range from television work to product-driven demonstrations in public areas or online and printed food media occupations. This field of study demands a unique calibre of student who will be trained through the ICA programme in conjunction with field experts. Students will learn the skills necessary for food styling, culinary photography, writing, social media marketing and television production. They will gain practical knowledge in how to present and communicate the beauty and creativity of food to the media, preparing them for careers in food journalism or food media in all its exciting shapes and forms.
  • New Product Development: New and successful products are one of the key answers to growth in sales and therefore an important booster of the economy. In this field, students will gain a thorough understanding of an exciting new career option in being a chef, namely Product Development. Leading retailers play a prominent role in the design and development of this subject. It remains one of the fastest-growing areas of the industry as new trends and customer demands necessitate vast growth in product ranges and consumer-driven introductions. Aspiring product developers will gain in-depth knowledge of food innovation, market analysis, and product testing. Students will learn how to create new food products, respond to market trends, and develop culinary concepts that cater to consumer needs, preparing them for careers in food product development for retailers, brands, or starting their own ventures.
  • Professional Wine Studies & Event Coordination: In this specialisation field, the journey of wine unfolds from berry to bottle. The wine world holds so much to learn and explore, with the never-ending changes in legislation, viticulture and vinification worldwide opening doors to exciting career opportunities in this field. To develop tasting skills – the what, where, how and when of wine – is required in order to professionally assess and compile a great wine list and creating the best food and wine pairings to ensure a remarkable experience. To be an exceptional wine professional, an in-depth understanding of food is paramount. The aim of this specialisation course is to combine intensive food knowledge and exceptional wine knowledge with coordination skills to create a niche working advantage. This field focuses on the intricacies of wine, from grape cultivation to tasting and pairing wines with food. In addition, students will learn the fundamentals of event planning and coordination, enabling them to manage high-end events, banquets, and hospitality functions in top-tier restaurants, hotels, and venues.

ADMISSION

To be eligible for any of our Diploma programs, applicants must meet the following requirements:

• Hold a National Senior Certificate (NSC) or International equivalent with an average admission point score (APS) of 4 (50%).
• An APS rating of at least 4 (50%) in English Home Language or First Additional Language is required, as English is the medium of instruction at the ICA.
• An aptitude for the particular programme and adequate academic ability.
• A tenacious passion for food and the hospitality industry, as well as a strong work ethic.
• Successful personal interview.

FIRST YEAR SYLLABUS

• Theory of Fundamental Cooking
• Practical of Fundamental Cooking
• Theory of Fundamental Pâtisserie
• Practical of Fundamental Pâtisserie
• Beverage Studies 101
• Food & Society 101
• Front of House
• Menu Compilation 101
• Nutrition 101
• Operational Management 101
• Strategic Marketing
• Industry Training Block 1

SECOND YEAR SYLLABUS

• Theory of Advanced Cooking
• Practical of Advanced Cooking
• Beverage Studies 201
• Business Management & Entrepreneurship in Hospitality
• Food & Society 201
• Menu Compilation 201
• Nutrition 201
• Operational Management 201
• Theory of Supplier Relations and Manageability
• Industry Training Block 2

THIRD YEAR SYLLABUS

• Theory of Advanced Pâtisserie
• Practical of Advanced Pâtisserie
• Theory of chosen Specialisation Field - Food Media Communication / NPD / Prof. Wine Studies & Event Coordination
• Practical of chosen Specialisation Field - Food Media Communication / NPD / Prof. Wine Studies & Event Coordination
• Food & Society 201 Continued
• Industry Training Block 3 (Spec. Field)

WORLD RENOWNED LEARNING AT ICA

The ICA’s 3-Year Diploma in Advanced Culinary Arts, Advanced Pâtisserie & Specialist Culinary Field follows a hands-on, immersive learning approach that prepares students to excel in diverse culinary environments. The methodology combines traditional culinary techniques with modern innovation, encouraging creativity while ensuring mastery of essential skills.

• Hands-On Culinary Training: From the very beginning, students are immersed in practical, real-world kitchen environments. Each course is designed to develop technical proficiency in cooking and baking, with students spending significant time in fully equipped, custom-designed cooking and pâtisserie kitchens. Whether preparing complex dishes or intricate patisserie creations, students learn by doing, under the guidance of experienced chefs. This approach ensures that students are ready to thrive in any culinary setting, from fine dining to casual eateries.
• Advanced Cooking & Pâtisserie Techniques: The 3-year programme offers an in-depth exploration of culinary and pâtisserie arts. The focus is on mastering both classic and contemporary techniques, getting a comprehensive understanding of the science behind the art, in order to create masterfully. Delving much deeper enables students to become proficient in more specialised preparation methods, fabrication and gain an in-depth knowledge of artisan procedures.
• Specialisation in Three Key Fields: In the final year of the diploma, students have the opportunity to specialize in one of three fields, depending on their career interests:
• • Food Media Communication: This field focuses on the dynamic world of food media, including food styling, culinary writing, food photography, and television production. Students learn the art of visual and verbal storytelling, helping them to communicate the beauty and creativity of food. Practical training involves creating culinary content for various platforms, preparing students for careers in food media, journalism, online platforms or television.
• • New Product Development: This specialisation is designed for students interested in creating innovative food products. The curriculum covers food research, market analysis, product testing, and consumer trends, preparing students to develop and launch new products in the food industry. The hands-on approach also includes experimenting with flavours, textures, and preservation methods, giving students the tools to create unique products that meet market demands.
• • Professional Wine Studies & Event Coordination: For those passionate about the broader hospitality industry, this specialisation offers training in wine studies and event management. Students gain knowledge of wines from around the world, food pairings, and event planning logistics, preparing them to work in high-end event coordination, restaurant management, or sommelier roles. Practical experience includes organizing and executing culinary events, giving students real-world experience in managing large-scale culinary projects.
• Real-World Application through Industry Placements: ICA students engage in practical placements at some of the most renowned restaurants, hotels, and bakeries. These industry placements offer students a chance to apply what they’ve learned in a professional environment, helping to bridge the gap between academic learning and real-world culinary experiences. Mentorship from industry professionals provides invaluable insights into the demands and expectations of the culinary industry.
• Sustainability and Culinary Innovation: Throughout the programme, a strong emphasis is placed on sustainability in the kitchen. Students learn to respect ingredients, minimise waste, and explore sustainable sourcing and production methods. The programme encourages culinary innovation with a focus on future food trends, empowering students to contribute meaningfully to the evolving culinary landscape.
• Collaborative Learning Environment: The ICA fosters a collaborative learning environment where teamwork and communication are key. Students get the opportunity to work individually, as well as in teams to complete kitchen tasks, develop new dishes, and execute high-pressure service scenarios. The ability to collaborate effectively with fellow chefs is essential to success in professional kitchens, and ICA ensures that students are well-prepared for the fast-paced, team-oriented nature of the culinary industry.
• Global Perspective: The ICA 3-Year Diploma offers students the opportunity to study global cuisines and culinary trends. The diverse faculty and industry placements expose students to various cultural and culinary perspectives. Graduates leave the program with a broad understanding of world cuisines and a global network of culinary professionals.
  

EVALUATION

Evaluation comprehends a diverse range of methods aimed at assessing both knowledge acquisition and practical application. Examinations, assessments, knowledge questions and individual assignments test the students' theoretical grasp of concepts while presentations and group projects encourage collaboration and critical thinking.

Regular personal feedback from assessors plays a fundamental role in tutoring our students and to identify strengths and areas for improvement. This comprehensive approach not only evaluates academic performance, but also ensures that the necessary skills that are vital to the professional workplace, are refined.

CAREER OPPORTUNITIES

Graduates of the ICA 3-Year Diploma in Advanced Culinary Arts, Advanced Pâtisserie & Specialist Culinary Field are equipped with a wide array of skills that open doors to various prestigious and dynamic career paths in the culinary and hospitality industries. With the added benefit of specialisation in key fields, ICA-trained chefs stand out in competitive job markets both locally and internationally. The following are just a few of the exciting career opportunities available to graduates:

• Professional Chef: ICA-trained chefs are highly sought after in the best restaurants and professional culinary establishments around the world. With advanced training in both culinary arts and pâtisserie, graduates are prepared to take on roles such as Head Chef, Sous Chef, or Executive Chef, leading kitchen teams in the creation of innovative, high-quality dishes that impress even the most discerning palates from humble country eateries to exclusive and award-winning fine dining establishments.
• Pastry Chef: For graduates who excel in pâtisserie, a career as a Pastry Chef awaits. This can include roles in upscale pâtisseries, fine dining establishments, boutique bakeries, or luxury hotels, where mastery over complex pastries, desserts, and confections is required. ICA graduates may also pursue opportunities in confectionary-making or artisanal bread baking, where their attention to detail and creativity can shine, or they can pursue an entrepreneurial venture in any of these fields.
• Product Developer: Graduates with an interest in innovation and consumer trends can embark on a career in food product development. ICA provides the training necessary to create, test and launch new food products for major retailers, food brands, or independent ventures. Product developers work in research and development departments, designing unique recipes and bringing new food products to market that cater to evolving customer preferences.
• Food Media Professional: For those drawn to the world of media and communication, ICA graduates can pursue careers in food styling, culinary writing, food photography, television presenting, food media influencers and much more. With practical training in the art of presenting food visually, graduates can work on television cooking shows, publish cookbooks, contribute to culinary magazines, or create online culinary content for a growing digital audience. Graduates specialising in media communication will find themselves well-prepared to communicate the beauty and art of food to the world.
• Sommelier or Wine Expert: Graduates specialising in Professional Beverage Studies & Event Coordination can pursue careers as Sommeliers or Wine Experts in fine dining restaurants, luxury hotels, or wineries. Their deep knowledge of wine tasting, pairing, and selection ensures they can curate exquisite wine lists, guide guests through unforgettable wine experiences, and work in high-end wine retail or wine estate management.
• Event Coordinator & Hospitality Manager: ICA’s emphasis on Professional Beverage Studies & Event Coordination also prepares graduates to take on roles in the broader hospitality industry. Graduates can work as Event Planners, Banquet Managers, or Hospitality Managers, overseeing everything from menu planning and wine pairings to large-scale events such as weddings, corporate functions, or special culinary events. With their culinary knowledge and organisational skills, ICA-trained professionals are perfectly positioned to lead successful, memorable events.
• Entrepreneur & Culinary Innovator: Many ICA graduates go on to start their own businesses, whether it’s opening a restaurant, launching a pâtisserie, creating a food product line, or starting a catering company. The entrepreneurial training and exposure to business principles provided by the ICA curriculum, combined with their hands-on culinary expertise, equip graduates with the confidence and skills to thrive as culinary entrepreneurs.
• Culinary Consultant: An ICA Diploma offers strong skills in culinary operations, food costing, menu development, and kitchen management, providing graduates with the expertise to help restaurants and hospitality businesses optimise their operations. With a wealth of knowledge in both culinary arts and specialised fields, ICA graduates can assist companies with menu revamps, improving kitchen workflows, implementing sustainable practices, or even guiding new restaurant openings, as well as advise restaurants, hotels, or food brands on menu development, kitchen operations, or product innovation. ICA graduates are well-equipped to handle complex culinary challenges, offering innovative solutions to enhance business performance. Consultants play a key role in helping businesses optimize their food offerings, improve kitchen efficiency, and stay ahead of culinary trends. 
• Business Owners: Graduates who pursue a managerial career path may find opportunities in a variety of hospitality venues. These roles involve overseeing kitchen and dining operations, managing staff, designing menus, and ensuring exceptional guest experiences and services can be delivered to clients, or graduates may opt to open their own business within the culinary realm. ICA’s training in leadership and business acumen ensures graduates are well-prepared for the responsibilities of management.

Below, you will find a selection of names of ICA alumni and/or the companies they represent, own or work for. All of these are real-life examples of graduates who have applied their skills and qualifications obtained at the ICA in their careers. If you’d like to read more about them individually, do look them up. We promise you will be inspired!

• Angelo Scirocco - Chef Patron, Bugarol (Barcelona, Spain)
• Anmar Wilding - Business Owner, Crumb Boutique Bakery
• Anouchka Horn - Executive Chef, Belly of the Beast; Galjoen (Cape Town, SA)
• Callan Austin - Chef Patron, Dusk (Stellenbosch, SA);  Nocturne (Stellenbosch, SA); The Beach House (Yzerfontein, SA)
• Frik Oosthuizen - Product Developer and Business Owner, Santa Annas Products
• Herman Lensing - Food Media Personality & Food Writer, SARIE KOS/FOOD; Multiple Award-Winning Cookbooks
• Hylton Espey - Chef Patron, Culture (Cornwall, UK)
• Jacques Erasmus - Chef Patron & Consultant, Hemelhuijs (Cape Town, SA)
• Jacques Steyn - GM Jordan Wine Estate (Stellenbosch, SA); Cape Wine Master
• Jason Kosmas - Executive Chef, The Pot Luck Club (Cape Town, SA)
• Jesper Nilsson - Chef Patron, ëlgr (Cape Town, SA)
• Johnny Hamman - Chef Patron & Events Specialist, John Joseph - The Anatomy of Food; 55 Croissants & Osteria Prego and Wine Bar (Wellington, SA)
• Katelyn Allegra - Award-Winning Food Blogger, The Kate Tin
• Kerri Nelison - Business Owner, Cake Pâtisserie Studio
• Kobus van der Merwe - Chef Patron, Wolfgat (Paternoster, SA)
• Mareli Erasmus - Business Owner, Cake Me Happy
• Mark Colebank - Culinary Consultant, Red Giant
• Michael Cooke - Food Writer, Eat Out Magazine
• Monché Muller - Head Chef (Pink Valley Wine Estate, Stellenbosch, SA) Award-Winning Cookbook Author
• Peter Tempelhoff - Chef Patron, FYN; Beyond; Ramenhead (Cape Town, SA)
• Piet Marais - Product Developer and Business Owner, Santa Annas Products
• Roberto Gastaldi - Entrepreneur & Culinary Innovator, Food Lovers Market
• Rudolf van den Berg - Chef Patron, Burgundy's (Hermanus, SA)
• Wikus Potgieter - Catering Business Owner, Senses Food Concepts
• Zola Nene - Food Media Personality & Food Writer of Multiple Award-Winning Cookbooks

3-Year Specialised Diploma Programme 2026 Academic Year Fees

1st Year R 174 800.00

Class fees include:

• Tuition for all 1^st-year theoretical classes
• Tuition for all Fundamental Cooking and Pâtisserie practical classes (minimum 16 practical hours per week; 1:6 lecturer to student ratio)
• ALL INGREDIENTS for Fundamental Cooking and Pâtisserie practical classes, assessments and examinations.
• Various food and beverage excursions
• Industry placement and assessment during experiential training

2nd Year R 89 800.00

Class fees include:

• Tuition for all 2^nd-year theoretical classes
• Tuition for all Advanced Cooking theoretical classes
• Tuition for all Advanced Cooking practical classes (including butchery, charcuterie, cheesemaking, molecular gastronomy)
• ALL INGREDIENTS for Advanced Cooking practical classes, assessments and tasting sessions
• Various Advanced Cooking excursions
• Industry placement and assessment during experiential training

3rd Year R 110 800.00 + R69 300.00 Spec Field 

Class fees include:

• Tuition for all Advanced Pâtisserie theoretical classes
• Tuition for all Advanced Pâtisserie practical classes (including boulangerie, confectionery)
• ALL INGREDIENTS for Advanced Pâtisserie practical classes, assessments, examinations and tasting sessions
• Tuition for all Specialisation field theory classes
• Tuition for all Specialisation field practical classes
• ALL INGREDIENTS for Specialisation field practical classes, tasting sessions and examinations
• Various specialisation field excursions
• Industry placement and assessment during experiential training
• First Aid Training and Certificate
• CATHSSETA Certificate
• Highfield International Diploma and all applicable fees
• QCTO Certificate and Trade Test fees

The ICA believes in a fair approach to students' exposure to all ingredients. Constant exposure to quality ingredients and access to organically grown herbs and produce from the campus gardens is imperative to help students develop a fine palate. 

Additional costs:

The cost estimates are based on the minimum standard issue required for the first year of the ICA Diploma programmes. Costs will, therefore, vary according to the study programme selected as well as the student’s personal choice in quantity of clothing and equipment, additional textbooks and equipment items as well as supplier preference of chef’s knives.

• Refundable breakage deposit R2 000.00
• Textbooks and manuals R4 000.00
• Uniforms and apparel R4 800.00
• Chef’s knives and equipment R7 300.00

*Please note: These items are subject to supplier costs, exchange rates and availability at the time of publication.

Upon completion of your studies, you will receive the following qualifications, issued by the Institute of Culinary Arts, nationally endorsed and certified by CATHSSETA and QCTO, and internationally endorsed by Highfield:

• ICA 3-Year Diploma: Advanced Culinary Arts, Advanced Pâtisserie
• ICA Diploma: Specialist Culinary Field
• QCTO: 101697 Occupational Certificate: Chef
• CATHSSETA: 73292 CERTIFICATE: Pâtisserie
• Highfield: Level 3 Diploma for Professional Chefs (RQF) 603/6949/8
• Highfield: Level 3 Diploma in Pâtisserie, Confectionary and Bakery (RQF) 603/6960/7
• First Aid Level 1